Creamy Rice Pudding

I made this rice pudding with slight tweaks to the Stove-Top Rice Pudding recipe from The Best Recipe (first edition of the cookbook) by America's Test Kitchen. My major changes are the Arborio rice and the spices. The recipe says it serves 6 to 8, but really it serves me all  by myself for about three days of rice pudding happiness.

Extra Creamy Rice Pudding

1/4 t salt
1 c white Arborio rice

2 whole cinnamon sticks

2 c whole milk

3 c half-and-half

1/2 c sugar

2 t vanilla

In a large saucepan (heavy-bottomed 3 quart) bring 2 cups water to a boil. Add salt and cinnamon sticks and rice. Stir and cover. Simmer over low heat 15 minutes or until water is almost absorbed. Stir again. 

Add milk, half-and-half, and sugar. Bring to a simmer at medium-high heat then reduce heat to medium-low. Cook uncovered at gentle simmer for about 30 minutes, stir frequently to prevent sticking and scorching. Reduce heat as the pudding thickens and cook about 15 minutes more until thick. The pudding will further thicken when chilled, so stop at whatever thickness you like. 

Remove from heat and mix in vanilla. Let cool, then refrigerate. Eat warm or cold. Yum. 

You could try adding other whole spices to the rice for different flavors.